This plant-based twist on classic tuna salad uses mashed chickpeas and seaweed to create a satisfying sandwich filling that captures the essence of the original. Ready in just 15 minutes, this protein-rich salad makes enough for 4 servings.
Ingredients
- 2 (15 oz) cans chickpeas, drained and rinsed
- 2 celery stalks, finely diced
- 1/4 red onion, minced
- 2 sheets nori seaweed, crushed
- 1/2 cup vegan mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon capers, chopped
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- In a large bowl, mash the chickpeas with a fork until flaky but still chunky, mimicking the texture of flaked tuna.
- Add celery, red onion, crushed nori, mayonnaise, mustard, capers, lemon juice, and garlic powder. Mix thoroughly.
- Season with salt and pepper to taste. For best results, refrigerate for at least 30 minutes to allow flavors to meld.
Storage
Keep refrigerated in an airtight container for up to 5 days.
Serving Suggestions
- As a sandwich filling with lettuce and tomato
- On a bed of mixed greens
- Stuffed in avocado halves
- Scooped onto crackers
Recipe Notes
- The nori adds a subtle seafood flavor and iodine boost. For a more pronounced "fishy" taste, add an extra sheet.
- For extra crunch, add diced pickles or water chestnuts.
- To reduce fat content, substitute half the mayonnaise with mashed avocado.
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